grape chicken salad

Ingredients

• Servings: 16
• 6 chicken breasts
• sister's seasoning mixture (see below)
• 1 1/2 cups finely chopped celery
• 1/3 cup sweet pickle relish
• 2 hard-boiled eggs, chopped finely
• 1/2 cup mayonnaise, or to taste
• 4 tablespoons reserved chicken broth
• 1 cup green seedless grapes, halved
• 1 cup sliced almonds, toasted
• 1/2 cup grated gruyere cheese (optional)
• 1 (11 ounce) package sister schubert's parker house style rolls, sliced in half and toasted*
• sister's seasoning mixture:
• 1/4 teaspoon tarragon
• 1/4 teaspoon lemon pepper
• 1/2 teaspoon salt
• 1/4 teaspoon greek seasoning (cavender's brand is a favorite)
• 1/4 cup fresh lemon juice
• 2 teaspoons worcestershire sauce

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 350 degrees f.
• mist a baking pan with non-stick vegetable spray.
• season chicken breasts with sister's season mixture.
• bake 20 to 25 minutes or until chicken is thoroughly cooked.
• reserve 4 tablespoons pan juices. chill chicken and chop coarsely.
• in a mixing bowl, gently toss next 7 ingredients together with chicken, adding more mayonnaise if desired. top each toasted rolls with a small amount of gruyere and 1 tbsp of chicken salad for sister schubert's parker house rolls and a bit more for the sister schubert's dinner rolls. garnish with toasted almonds.